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the Culinary Encounters

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Epicuriously Yours | epicuriouslyyours.blogspot.com Reviews
<META>
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the Culinary Encounters
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1 epicuriously yours
2 the culinary encounters
3 carrot bread
4 ingredients
5 2 tsp cinnamon
6 1 tsp nutmeg
7 1 tsp cloves
8 1 tsp salt
9 1/2 cup raisins
10 1/4 cup oil
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epicuriously yours,the culinary encounters,carrot bread,ingredients,2 tsp cinnamon,1 tsp nutmeg,1 tsp cloves,1 tsp salt,1/2 cup raisins,1/4 cup oil,1 tsp vanilla,posted by,kieu phan,no comments,older posts,blog archive,followers,about me
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Epicuriously Yours | epicuriouslyyours.blogspot.com Reviews

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the Culinary Encounters

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Epicuriously Yours: April 2009

http://epicuriouslyyours.blogspot.com/2009_04_01_archive.html

Thursday, April 30, 2009. One strange day, Jacob plopped a 5 lb Butterball whole turkey breast in front of me…. I channeled Masaharu Maramoto and sprung into action ( if you don’t get it, watch more Iron Chef. I rummaged through the fridge and found spinach, carrots, watercress, radishes, and a delicious new batch of yogurt Mr. Jacob prepared the night before (you will want the recipe for the yogurt). The breasts were removed from the rib cage and skinned. Off we went! As I skewer the turkey, Jacob prepa...

2

Epicuriously Yours: August 2011

http://epicuriouslyyours.blogspot.com/2011_08_01_archive.html

Monday, August 22, 2011. 1 1/2 cup all purpose flour. 3/4 cup quick oats. 2 tsp baking powder. 1/2 tsp baking soda. 1 1/2 cup shredded carrots. 1/2 cup grated apples. 1 cup chopped nuts (optional). 1 1/2 cup milk (substitute soy milk for vegan). Preheat the oven at 350 degrees. Grease and flour a 9x4 loaf pan. Subscribe to: Posts (Atom). Food is, has been, and will always be a passion that drives my sanity. I may not be considered an expert in haute cuisine, but I do know what taste good and what doe...

3

Epicuriously Yours: May 2009

http://epicuriouslyyours.blogspot.com/2009_05_01_archive.html

Friday, May 1, 2009. Battle Turkey, Pt 2. Every Thanksgiving, millions of Americans sabotage their turkey as they over roast it for a family meal; leaving many children scarred as they choke down the parched turkey covered in a gravy. My ode to the classic holiday…. The onions and garlic were added to the pan as I chopped up the carrots. In the pan it goes! I threw a pinch of salt, pepper, and the classic blends of herbs, Herbs de Provence. I gave everything a stir and back to the cutting board…. I turne...

4

Epicuriously Yours: August 2009

http://epicuriouslyyours.blogspot.com/2009_08_01_archive.html

Sunday, August 2, 2009. The Experience: Casa Noble Tequila and the Fish. 8220;What would you like to drink? 8221; –A common question we hear everytime we step foot into a restaurant. It seems like such a simple thing, but does anyone ever steps back and ask, does this drink really enhance the flavors of the food or mask it. Or did we order that drink for the sheer fact that we like how it taste? The Fish Sushi Bar and Lounge, a contemporary, upscale eatery in. Casa Noble Tequila: Crystal (Blanco), Reposa...

5

Epicuriously Yours: Carrot Bread

http://epicuriouslyyours.blogspot.com/2011/08/carrot-bread.html

Monday, August 22, 2011. 1 1/2 cup all purpose flour. 3/4 cup quick oats. 2 tsp baking powder. 1/2 tsp baking soda. 1 1/2 cup shredded carrots. 1/2 cup grated apples. 1 cup chopped nuts (optional). 1 1/2 cup milk (substitute soy milk for vegan). Preheat the oven at 350 degrees. Grease and flour a 9x4 loaf pan. Subscribe to: Post Comments (Atom). Food is, has been, and will always be a passion that drives my sanity. I may not be considered an expert in haute cuisine, but I do know what taste good and ...

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Monday, August 22, 2011. 1 1/2 cup all purpose flour. 3/4 cup quick oats. 2 tsp baking powder. 1/2 tsp baking soda. 1 1/2 cup shredded carrots. 1/2 cup grated apples. 1 cup chopped nuts (optional). 1 1/2 cup milk (substitute soy milk for vegan). Preheat the oven at 350 degrees. Grease and flour a 9x4 loaf pan. Subscribe to: Posts (Atom). Food is, has been, and will always be a passion that drives my sanity. I may not be considered an expert in haute cuisine, but I do know what taste good and what doe...

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